Wild Blueberry Oat Crumble Bars

We wish Chef Dany Duguay was our own personal chef. Look at this delicious crumble bar! Whether it’s breakfast on the go, a tasty mid day snack or dessert, these Blueberry Oat Crumble Bars are the perfect, delicious pick-me-up. Keep wrapped individually in the fridge so they’re easy to grab on your way out the door in the morning.

Ingredients: 

For base/topping: 

1 cup all purpose flour 
1 cup large flake oats 
1/4 tsp baking soda 
1/4 cup white sugar 
1/4 cup dark brown sugar, packed 
1/4 tsp salt 
1/2 cup butter, melted 
1/4 cup shredded, sweetened coconut 

For filling: 

1 bottle Superfruit Purée, divided 
3 Tbsp white sugar 
Zest of 1 lemon 
Juice of half a lemon 
Splash of almond extract 
Pinch of salt 
1 Tbsp cornstarch
1 cup fresh or frozen blueberries 

Directions: 

• Preheat oven to 350’f.
• Grease and line (with parchment paper) an 8x8’ square baking dish.

• In a large bowl combine flour, oats, baking soda, sugars and salt, stir to combine.

• Add butter and, using fingers, crumble together until fully blended and forming clumps.
• Remove 3/4 cup of filling, place in a separate bowl and combine with coconut. Set aside.

• Take remaining mixture and press in to the bottom of your baking dish until level and firm, ensuring you get into corners.  Bake for 10 minutes.

• Meanwhile, in a medium sauce pot, over medium heat, combine 1 cup of Superfruit Purée, sugar, zest, juice, extract and salt, whisk to combine and allow to come to a low boil, stirring occasionally.

• In the meantime, combine remaining Superfruit Purée with cornstarch and whisk until fully combined. Add to saucepot and whisk well, lower heat to medium-low and allow to simmer and bubble for 1 minute until slightly thickened.

• Remove from heat and stir in blueberries. Allow to cool slightly. Pour over base.

• Top with remaining crumble, covering all of filling. Place back in oven for 20-30 minutes until filling is bubbling and set in centre and crumble is golden brown.

• Allow to cool completely on a wire rack before removing from pan. Recommended to place in freezer for 10 minutes before slicing. Keep up to 1 week stored in an airtight container in fridge.